浓缩苹果清汁色值影响因素分析及控制技术研究  

The Analysis of Influencing Factors and the Research of the Control Technology for the Color Value of Apple Juice Concentrate

作　　者：李华[1,2] 高振鹏[1] 李培超 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]青岛海升果业有限责任公司,山东青岛266622

出　　处：《农产品加工》2015年第1期33-36,共4页Farm Products Processing

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B01)

摘　　要：色值(AJC)是评价浓缩苹果清汁品质的重要指标,为了很好地保持果汁色值,对浓缩苹果清汁色值影响因素进行分析。结果表明,浓缩苹果清汁色值稳定性随着原料果成熟度的增加而降低;烂果率越高,色值稳定性越差;树脂吸附法可有效地降低苹果汁的色值;树脂可有效去除氨基酸,抑制美拉德反应,极大地减缓果汁色值的降低;冷藏、冷冻贮藏可以有效保护果汁的色值。The color value is one of the important indicators for apple juice concentrate（AJC）,the main reasons for the effect color values are enzymatic browning,and maillard reaction. Enzymatic browning can reduce the initial color value of AJC,maillard reaction can make AJC color value continues to decline during the storage period. In order to keep juice color values better,we will eliminate the enzymatic browning,reduce the maillard reaction. The results show that the destroying enzyme can effectively control enzymatic browning,the resin can absorb most of the polyphenols. Rational utilization of regenerated resin can fully improve the initial color value of apple juice concentrate. The elimination of amino acid can inhibit the maillard reaction,greatly ease the reduce of apple juice color values,cold storage,refrigerated storage can effectively protect the color value of the juice.

关 键 词：浓缩苹果清汁 色值 影响因素 控制措施 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]